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Wedgwood 1759 Champagne Cocktail

An exclusive Champagne cocktail created to celebrate 260 years of Wedgwood. It was served at the 2019 RHS Chelsea Flower Show beside the award-winning Wedgwood garden. 

Yield 500ml

Yellow Tonquin Tea Syrup

Ingredients:        

260g  Caster sugar
400ml  Fresh cold water
1  Lemon
5g Yellow Tonquin loose leaf tea (from the Wedgwood Wonderlust range)

Method:

Place the caster sugar and water into a suitable sauce pan, stir together to dissolve the sugar.
Place the pan on to a medium heat and bring to a gentle simmer.
Stir occasionally to ensure all the sugar has dissolved.
Once bubbles start to form at the edges of the pan, remove from the heat.
Add the Yellow Tonquin loose leaf tea and the juice of the lemon.
Gently stir the ingredients together.
Set aside and allow to cool to room temperature.
Pass the syrup through a fine sieve to remove the leaf.
Place into an air tight bottle.
Store ambient for up to one month.

Serving suggestion:

Chill your Champagne flutes for a few hours in the refrigerator.
Pour 20ml of the Yellow Tonquin Tea syrup into each flute.
Charge each glass with a little of your desired Champagne, allow the bubbles to subside.
Top up with more Champagne and enjoy.

Image for illustration only 

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